Clear tom yam soup with chicken leg

Clear tom yam soup with chicken leg
Clear tom yam soup with chicken leg PHOTO: USA POULTRY AND EGG EXPORT COUNCIL


  • 2.5 litres of chicken stock
  • 70g galangal roots, shredded
  • 2pcs lemongrass, thinly sliced
  • 6pcs kaffir lime leaves, shredded
  • 5pcs mini round eggplant, cut into quarters
  • 200g straw mushrooms, halved and boiled
  • 200g fresh mushrooms
  • 20g fish sauce
  • 50ml freshly squeezed lime juice
  • 4 chicken legs , cut into pieces
  • 5 pcs birds' eye chili, crushed


  1. Bring the chicken stock to a boil in a stock pot over high heat.
  2. Add the galangal roots, lemongrass, straw mushrooms, eggplant and chicken meat. Simmer for 40 minutes.
  3. Season with fish sauce and lime juice. Add the kaffir lime leaves and birds' eye chili. Serve hot.



Energy: 182kcal

Total fat: 5g

Saturated fat: 1g

Cholesterol: 34mg

Carbohydrates: 13g

Protein: 19g

Fibre: 3.5g

Sodium: 628mg


When preparing homemade soup stocks, use fresh ingredients, herbs and spices, suggests the Health Promotion Board.

A version of this article appeared in the print edition of The Straits Times on October 20, 2015, with the headline 'Clear tom yam soup with chicken leg'. Subscribe